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Monday, March 9, 2009

Pork Indochine ( Grilled Pork with Mustard Sauce) and Halong Bay

The Emeraude, a retrofitted paddle steamer, now sails the breadth and width of Halong Bay in Vietnam. We slid through the bay trying to catch glimpses of famous landmarks and small islands from her decks; our first views were disappointing - we saw only shadows of outcroppings that were buried in layers of thick fog. The mist made the mildly cool air feel cold and the wail of distant foghorns and buoy bells did nothing to cheer the spirit or stay the creeping damp. Refusing to surrender to the elements, I climbed to the observation deck, ordered a tall glass of Vietnamese iced coffee (good stuff that), claimed a deckchair and sat down, camera ready, waiting for the elements to bend to my will. Several hours and cups of hot coffee later the weather broke. Before I go any further, I must tell you that I'm a reader who loves movies and I've developed an especial fondness for edgy female characters. Smilla (Smilla's Sense of Snow), Karen Blixen (Out of Africa) and Eliane Devries (Indochine) come to mind. So, when the ship sailed past the rock formations that were the backdrop for scenes in the movie Indochine, I was so excited that I dropped my cup, grabbed my camera and didn't put it away until I lost the light. As you flip through the pictures of Halong Bay I hope that some of you will experience a bit of deja vu. I surely did. While on the Emeraude, I had the good fortune to meet and speak with the ship's executive chef, Nguyen Thac Thiet. He, like many of the chefs in southeast Asia, is French trained. Today's recipe is one of his babies; it's a fusion of Asian and French technique. The marinade is decidedly Asian, the remainder of the recipe is decidedly French. Chef runs a tight ship in tiny quarters and he produces delicious food. This is a very, very nice recipe. It was the most popular item at the dinner buffet. I know you'll enjoy it. It's also easy to do.

Mary, what great photos of your trip. I've never been to Vietnam but have heard from friends who were there a long time ago (during the war) that it was a beautiful country. Having French food makes it all the better.The pork recipe sounds wonderful. I was a little surprised by the brown sugar but I bet it adds a depth of flavor. I hope when I prepare it that mine looks half as good as yours.Sam

Julia, it is a gorgeous spot. I hope all will get to see it. As to the chef --- an absolute charmer who knew his stuff. Bob called him my NVBGF (new very best girl fiend). He loved to talk about food and I liked to listen.

Mary, I am absolutely enthralled by your photos of Halong Bay and esp the rock formations. Vietnam is definitely on my list during my next trip to Asia. Thanks for sharing! The pork looks pretty good too...:-D

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